Coconut jam is a popular traditional snack in Viet Nam Lunar new year. But it not easy to find a fresh coconut to make jam in USA. Amazing! one day I find frozen shredded young coconut, I try to make jam. And the result is too tasty. You can try my recipe.
1. COCONUT JAM WITH MOCHA FLAVOR
300 gr young coconut
150 gr sugar
30gr express coffee
2 tbsp condensed milk
2 tsp rum extract
30ml hot water
making mocha: filter express coffee in the water, then add 2 tbsp condensed milk and 2 tsp rum extract to coffee liquid, stir well then pouring 4 tbsp mocha to marinaded copra.
2. COCONUT JAM WITH PASSION FRUIT FLAVOR
300gr young coconut
150gr sugar
4tbsp passion fruit sauce
2 drops yellow food color.
3. COCONUT JAM WITH PANDAN EXTRACT
300 gr coconut
150gr sugar
2 tsp pandan extract
4. COCONUT JAM WITH MILK FLAVOR
300gr coconut
150gr sugar
4 tbsp condensed milk
TIPS FOR MAKING A TASTY JAM
- Washing coconut copra several times until the water is clear. This step is very important. Washing clear help coconut remove the oil and easy dry when cooking.
- Boiling coconut about 5 - 7 minutes to help remove the coconut oil, then washing again clearly.
- Ratio of coconut and sugar is 2 : 1. If the sugar is added less than that ratio, the sugar will be not crystallized and the jam will not be dry.
- Marinading sugar to coconut at least 4 hours before cooking.
- After sugar is dissolved completely in coconut, apply flavor as mocha, pandan extract, passion fruit sauce, or condensed milk.
- Alway cooking in medium or low heat until the jam is dry.
- If the jam is not dry after a long time cooking, you can add 2 tbsp sugar to water, stir well, then pour liquid to the pan, keep on stiring until the jam is dry.
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